Advanced Dairy Science and Technology by Trevor Britz, Richard K. Robinson

By Trevor Britz, Richard K. Robinson

This significant and finished booklet covers, extensive, an important contemporary advances in dairy expertise. delivering middle commercially vital details for the dairy undefined, the editors, either across the world identified for his or her paintings during this quarter, have drawn jointly a powerful and authoritative record of contributing authors.Topics coated comprise: warmth remedy, membrane processing, hygiene by means of layout, software of HACCP, automation, security and caliber, smooth laboratory practices and research, and environmental aspects.This publication is a vital buy for all dairy technologists around the globe, even if in educational learn and educating, or inside meals businesses.

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M. ), pp. 49–58. Elsevier Applied Science, London. C. H. (1998) Growth and inactivation models to be used in quantitative risk assessments. Journal of Food Protection 61, 1541–1549. Walstra, P. and Jennes, R. (1984) Dairy Chemistry and Physics. John Wiley, New York. , Álvarez, I. and Raso, J. (2001) Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science and Technology 12, 112–121. Yoon, J. B. (1989) Effect of operating conditions, surface coatings and pretreatment on milk fouling in a plate heat exchanger.

Membranes that carry one type of ionizable group, either negative or positive, are called monopolar membranes, and they are permeable to only one type of ion. Bipolar membranes also exist, which consist of a cation-exchange layer, an anion-exchange layer and a hydrophilic transition layer as their junction. The main ionic groups used for the preparation of these − membranes are sulfonic acid (−SO3 ), carboxylic acid (−COO−), arsenic acid (−AsO2− 3 ), + + + phosphoric acid (−PO2− ) and alkyl ammonium (−NR , −NHR , −NH R ) groups.

Journal of the Society of Dairy Technology 41, 43–49. , Skjöldebrand, C. and Trägårdh, C. (1988) Heat Transfer and Food Products. Elsevier Applied Science, London. , Begue, P. and Cerf, O. (1975) Relationship between temperature and sterilizing efficiency of heat treatments of equal duration. Experimental testing with suspensions of spores in milk heated in an ultra-high-temperature sterilizer. Journal of Dairy Research 42, 437–444. M. J. (1979) Whey protein denaturation in heated milk and cheese whey.

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